• Share

Latina Magazine October Recipes

Autumn. It’s a time of transition; of changing leaves, donning scarves and light sweaters, and shifting from lazy days spent by the pool to frenzied mornings packing the kids up for school.

What better time, then, to gather family and friends around the breakfast table for an inspiring meal and inspired conversation? Much has been said about the health benefits of breakfast. From “Breakfast is the most important meal of the day” and “Eating a balanced breakfast encourages weight loss” to “Studies show increased energy and focus among those who eat breakfast,” there is near universal support for eating in the a.m. 

Additionally, breakfast is a happiness inducer. Taking a little time for yourself – whether to connect with your kids before school or to enjoy a few quiet moments alone before you head to work – eating breakfast affects how you’ll view the rest of your day.  

With all of this in mind, we’ve collected three creative breakfast recipes inspired by and made with some of our favorite Latin ingredients. These fantastic fall breakfast recipes from The New Southwest: Classic Flavors with a Modern Twist are so delicious we featured them in the October issue of Latina magazine.

Try them yourself and see if you agree!

Breakfast Tostadas 

  • 1 1/2 pounds fingerling potatoes, halved vertically
  • 1 tablespoon extra virgin olive oil
  • 1 1/2 tablespoons ground cumin
  • 1/2 tablespoon ground ancho chile
  • 1/2 tablespoon ground coriander
  • salt and black pepper to taste
  • 6 4-inch corn tortillas (pre-fried, store-bought tostada shells can also be used)
  • 6 large eggs
  • 1 cup shredded Manchego cheese
  • 1 cup quartered cherry tomatoes

Get the full recipe. 


Apple, Cheddar, and Chorizo Breakfast Pizza 

  • 1 packet (1/4 oz.) dry active yeast
  • 1 teaspoon granulated white sugar
  • 1 teaspoon salt
  • 1 1/4 cups warm water, divided
  • 3 cups all-purpose flour plus more for dusting work surface
  • 3 Honeycrisp apples, peeled, and coarsely chopped
  • 1 cup apple juice or apple cider
  • 3 tablespoons firmly packed dark brown sugar
  • 2 teaspoons freshly squeezed lemon juice
  • 1 teaspoon ground canela (ground cinnamon may be substituted)

Get the full recipe.


Caramel-Soaked Mexican Chocolate Pancakes

  • 2 disks (approximately 6.3 oz.) Mexican chocolate
  • 1 1/4 cups all-purpose flour
  • 1 tablespoon granulated white sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/4 cups buttermilk
  • 1 large egg
  • 3 tablespoons vegetable oil, divided
  • 1 teaspoon vanilla extract

Get the full recipe. 

Leave a comment